Description
This Italian Cream Cake is a delightful treat that combines rich flavors with a simple preparation. Featuring pecans and coconut, it’s perfect for celebrations or family gatherings, making it an easy yet impressive option for dessert lovers.
Ingredients
Scale
- 3 cups (297 g) pecan halves, divided
- ½ cup (120 g) sweetened shredded coconut
- 2 ⅔ cups (333 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 12 tablespoons (1 ½ sticks / 170 g) unsalted butter, cut into 12 pieces, room temperature
- 5 large eggs, room temperature, separated
- 1 ½ cups buttermilk, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon cream of tartar
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
- 8 cups (1,000 g) confectioners' sugar
- 1-2 tablespoons heavy cream, as needed
Instructions
- Preheat the oven to 325°F (163°C) and line two large baking sheets with parchment paper.
- Toast the pecans on one baking sheet and the coconut on another for about 5 to 8 minutes, keeping an eye on the coconut to prevent overbrowning.
- Remove from the oven and let them cool completely.
- Once cooled, chop 1 ½ cups of pecans for the batter and finely chop the remaining 1 ½ cups for the frosting.
Notes
If you prefer, you can substitute walnuts for pecans for a different flavor.
Ensure your butter and eggs are at room temperature for the best mixing results.
Adding a pinch of nutmeg can enhance the cake’s flavor profile.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 35g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg